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投稿时间：2018-11-01
投稿时间：2018-11-01
中文摘要: 把草鱼鱼糜和内酯豆腐作为原料来加工制作内酯豆腐鱼丸。通过单因素和正交试验，以感官评分和凝胶强度为考察指标，考察香辛料、糖、淀粉、盐、内酯豆腐添加量对鱼丸品质的影响，以确定最优工艺条件。结果表明，鱼丸制作最优的条件是3%糖、7%马铃薯淀粉、3%食盐、20%内酯豆腐、0.8%黑胡椒粉、50%鱼糜和10%水，此条件下制作的鱼丸产品感官最佳，凝胶强度为2 566.78 g·mm。
中文关键词: 内酯豆腐，鱼丸，质构测定，感官评定，凝胶性能
Abstract:The Ctenopharyngodon idella and lactone bean curd were used as materials to process fish-ball.The optimum condition and technical parameters were obtained by the single factor test and orthogonal test，the sensory evaluation and gel strength were used as index.The experimental results showed that wheat starch 7%，sugar 3%，salt 3%，lactone bean curd 20%，black pepper 0.8%，fish 50%and water10%were optimum for fish-ball with the best sensory and gel strength，which was 2 566.78 g·mm.
文章编号：201917024 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| QUE Fei，FENG Wen-jie，DAI Pei-bin | Department of Applied Engineering，Zhejiang Institute of Economics and Trade，Hangzhou 310018，Zhejiang，China |
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